Crunchy Food

**Piipriker** · 27th February 12, 07:52 AM

Originally Posted by Iain Robb

... cornbread ...

How about this one:

Jalapeño Corn Bread

1 cup cornmeal
1 cup flour
1 ½ teaspoon baking powder
½ teaspoon salt
1/3 cup sugar
2 large eggs beaten slightly
1 cup sour cream
¼ cup butter, melted and cooled
2/3 cup milk
1 tablespoon seeded and minced jalapeño
2/3 cup chopped green bell pepper
½ cup onion, finely chopped
1 cup corn kernels
½ cup grated swiss cheese
¼ teaspoon cayenne pepper

Sift together dry ingredients and add remaining ingredients.
Mix well, pour into an oiled 2 liter baking dish.
Bake at 190°C (370°F) for 35-40 minutes or until done

**Rkillip** · 27th February 12, 10:09 AM

Circus peanuts. Not the salty legumes you munch when you go to smell the elephants, but the little mushy wads of toxic-orange sugary foulness you find at convenience stores. leave the bag open, let them breathe for a day and they turn crunchy. At this point the part of me brain that is interestd in survival shuts down.

**CameronCat** · 27th February 12, 10:25 AM

My name is Jim...and I am a potato-chip-aholic.

**sydnie7** · 27th February 12, 10:29 AM

Must confess that Baked Cheetos are my "guilty snack." Not often, she says, envisioning the expanse of XMarks tartan across her beam. . . but sometimes.

**tundramanq** · 27th February 12, 11:03 AM

Morel mushrooms - made me look it up- LOL
I like real beef jerky the crunchy kind - not the sweet chewy mess that most call jerky.

Put a greased cast iron skillet in the oven while preheating it. Then pull it out, pour in the cornbread mix and put it back in the oven. Really nice crust.

**sydnie7** · 27th February 12, 11:05 AM

Not a jerky fan, but I do like my bacon cooked until it crunches.

I need to stay out of this thread!!

**starbkjrus** · 27th February 12, 11:16 AM

Fried pork rinds - BBQ flavor.

re: Cornbread

Originally Posted by tundramanq

Put a greased cast iron skillet in the oven while preheating it. Then pull it out, pour in the cornbread mix and put it back in the oven. Really nice crust.

I put enough olive oil in to cover the bottom of the pan. After preheating the pan / oil I pour that into the batter, mix it, add to the pan and into the oven. Yummmm!

**Tobus** · 27th February 12, 12:02 PM

Originally Posted by tundramanq

Put a greased cast iron skillet in the oven while preheating it. Then pull it out, pour in the cornbread mix and put it back in the oven. Really nice crust.

That's what we do too. Cast iron skillet with a puddle of bacon grease in the bottom. When pre-heated in the oven before pouring in the batter, it makes for a nice crispy edge and bottom.

What's even better for crunchiness is to make your cornbread the same way (pre-heated oil/grease), but using a cast iron cornbread mold instead of a skillet. They're shaped like little corn cobs, and make individual servings. The smaller size of the individual cornbread servings make for greater crispness (i.e. a larger ratio of surface area to interior volume).

**tundramanq** · 27th February 12, 12:10 PM

tobus I never could get my little pans seasoned right and have a sticking problem with them.

Gotta go rape the ice box now LOL

**Joshua** · 27th February 12, 01:23 PM

While I am not super low carb, the fact that I can't (and don't) eat gluten-containing grains does make me a bit lower carb than the average.

My crunchies of choice (while still staying somewhat healthy on my own meal plan):

Pork Skins
Platanitos (Plantain Chips)
Fried Parsnips (make "chips" using a veggie peeler to get them real thin, I fry in coconut or red palm oil)
Roasted Almonds
Chicken wingtips (yes, bones and all... my favorite part)
BACONBACONBACONOMGNOMNOMBACON!

When everything goes out the window, I'm liable to make myself a cabin of steak fries (thick cut chips to you UK chaps) and eat my way out... which is precisely why I don't eat potatoes very often at all.